Additional Info

Makes 8-10

Prep Time 30min

Cook Time 5min

Method

Rub the Ostrich loin with the oil and crust it with the piquante seasoning, sear the loin on a braai or open flame griddle on all sided to give it that charred effect but careful not to blacken it for 7-10min. remove from braai and place in the oven for 7-10min. at 160 degrees for medium rare. Remove from oven and let it rest for 5min.
In a deep saucepan, heat up the oil, sweat the onions for 2 min. add the goose berry, PEPPADEW® Sweet Piquantés, PEPPADEW® sweet Piquanté pepper brine, sugar, cinnamon and star anise. Mix well and bring to the boil, then turn down the heat and let simmer until reduced by half (10-15min.) Remove the cinnamon and star anise
Slice the ostrich loin, place on top of the baby rocket shoots on a serving platter and drizzle the compote on top of the meat.